I make a lot of beef jerky. I always marinade in for at least a day in a Ziploc bag. After marinade, I leave it in a colander for several hours to drain and speed up drying. The colander I've always used for this is just a cheap metal one from a garage sale. I know you're not supposed to marinate meat in a metal container, and lately have been wondering if the time in the colander is having any effect on my jerky. I've never noticed any metallic taste or discoloration. What are the odds the colander is effecting the jerky in some way?
Effect of metal colander on jerky meat post-marinade
jerkymarinade
Related Topic
- Meat – Why marinade meat with acid or enzymes
- Chicken – Meat and Poultry Changing Color in Marinade
- Can you use marinade twice if it was first used on precooked meat
- How does rub or marinade actually seep into meat
- Beef – How to get pepper to stick to the beef jerky
- The theory of a meat marinade
- Meat – Store meat in marinade or after cooking (for taste)
Best Answer
Stainless steel, ceramics, and glass are considered "non-reactive" in the kitchen, while vessels made from aluminum, copper, iron, and steel are considered "reactive". The latter category are reactive with acidic and alkaline foods (lemon and tomato, for example). The result is that these foods can take on a metallic taste.
If you have not noticed any off-taste, you are probably using stainless.